📦 Cut: Mince (480g) — All Packs

The technique that changed home burger-making forever

The smash burger technique — pressing a ball of mince hard against a screaming hot flat surface to create maximum contact and maximum crust — has transformed the way people think about home burgers. It requires no binding, no egg, no breadcrumbs. Just quality grass-fed beef, a hot pan, and confidence. With Your Farmer mince, the result is a burger that has more flavour in a thin, crispy patty than most thick burgers ever achieve.

The Science of the Smash

When you press the mince hard onto a hot surface, the proteins in the beef make direct contact with the pan, creating an intense Maillard reaction across a much larger surface area than a conventional shaped patty. The result is a lacy, crispy, deeply caramelised crust that carries extraordinary flavour. You lose a little of the juicy interior, but you gain something arguably better: texture contrast and flavour intensity.

💡 Use a heavy spatula or the base of a small heavy saucepan to smash. Press hard and hold for 10 seconds — you want total surface contact. Do not smash after the first 30 seconds as the proteins have already set.

Ingredients (makes 4 burgers — 2 patties each):

• 480g Your Farmer grass-fed beef mince, divided into 8 x 60g balls

• 8 slices American-style cheese or mild cheddar

• 4 brioche or potato buns, toasted

• Flaky salt and cracked pepper

• Neutral oil with high smoke point

Special Sauce:

• 3 tbsp good quality mayonnaise

• 1 tbsp American mustard

• 1 tbsp ketchup

• 1 tbsp finely diced dill pickles

• 1 tsp pickle brine

• Pinch of smoked paprika

To Build:

• Shredded iceberg lettuce

• Sliced dill pickles

• Finely sliced white onion

Method:

1. Combine all special sauce ingredients. Refrigerate until needed.

2. Heat a cast iron pan or flat griddle over the highest heat possible for at least 3 minutes. Add a thin film of oil.

3. Place two mince balls in the pan, leaving space between them. Immediately press down hard with a heavy spatula — flatten to about 5mm thick. Season the top with flaky salt and pepper.

4. Cook for 90 seconds without touching. Flip once. Immediately place a cheese slice on top of each patty. Cook for 45 seconds.

5. Remove. Repeat with remaining mince balls. Each burger gets two patties.

6. Build: sauce on both halves of the toasted bun, lettuce, double patty with melted cheese, pickles, raw onion, more sauce.

Your best burger starts with your best mince. Join the Your Farmer community. 🍔

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